Ingredients
1/4 cup fish sauce
2 tablespoons tamarind concentrate
1 teaspoon salt
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon ground Thai chile pepper
1 tablespoon fresh Thai chile peppers
1 tablespoon fresh shallots
2 spring onion, chopped
1 teaspoon khao koor (see below)
Method
In a small saucepan, heat fish sauce, tamarind concentrate, salt and sugar over medium low heat. Keep stirring to dissolve salt and sugar. Bring to a boil and remove from heat, let cool.
Khao Koor: get a medium sized wok or skillet fairly hot, and add a couple of tablespoons of uncooked jasmine rice. Keep in movement until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a spice mill, or a mortar and pestle, or a pepper mill or a good clean coffee grinder (all of these work well but keep in mind that a coffee grinder tends to grind too fine--the powder should retain some "texture")
When the sauce is completely cool, add the rest of the ingredients. Mix well, and put a bit of fresh cilantro on the top.
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